Otherwise, be sure to scoop the flour into the measuring cup and level it off with a knife, rather than scooping the cup into the container of flour. You can use a kitchen scale to measure the flour if you want to be very precise. The wrong ratio of flour to butter in this recipe could make all of your hard work spread all over the tray. Be Sure to Measure Your Ingredients Correctly.Let the candy cane cookies cool on the trays for a few minutes, then carefully transfer them to wire racks to cool completely. Sprinkle with coarse sugar as soon as you pull them out of the oven. Bake: Bake the cookies for 5-7 minutes, or until the bottoms are just starting to brown.Place the twisted rope on the cookie sheet and bend the top forward creating a candy cane shape. Twist: Place one original dough rope and a red dough rope side by side and begin to twist them together until one rope forms.Be sure that all of the ropes are about the same size and the same length. Make Ropes: Roll each dough ball into a dough rope that is 5 or 6 inches long.If you don’t pay attention these cookies can very easily get too big! Roll each piece of dough into a ball. Roll Balls: Cut each dough disk into small cubes that are about an inch in size.After the dough is properly chilled and you’re ready to bake your cookies, preheat the oven to 350☏/180☌, and line a baking sheet with parchment paper. Wrap each disc in plastic wrap and refrigerate for 2-3 hours. Chill: Form each bowl of dough into a ball and then flatten gently with your hands into a disc about 1 inch thick.Add additional food coloring if needed to get to your desired shade of Christmas red. To the other half, add 1 teaspoon of red gel food coloring, and mix it in. Remove half of the dough and place it in a separate, clean bowl. Tint Half Red: Split the dough into two equal halves.Mix: Mix with the electric mixer until just combined.Then add the dry ingredients to the wet ingredients. Add Dry Ingredients: Mix the dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) together in a separate mixing bowl.Mix until smooth, then add the egg, vanilla, and peppermint extract and mix for an additional minute or so until well combined. Cream Butter and Sugar: In a mixing bowl, cream together the butter and sugar using an electric mixer.Red Food Coloring: Use gel food coloring to easily tint the dough a dark red color.Vanilla Extract and Peppermint Extract: These two work together so well to make cookies that taste like candy canes! Or you can use almond extract if you prefer.Let the egg come to room temperature too so that the cookie dough is well-mixed. Egg: Just one whole egg is needed for this easy cookie recipe.Be sure to let the butter come to room temperature before starting. It’s easier to control the amount of salt in the recipe this way. Butter: I recommend unsalted butter for almost all of my cookie recipes.We’re also using coarse sugar sprinkles to decorate. Sugar: Regular granulated sugar is our sweetener here.Flour, Cornstarch, Baking Soda, Baking Powder, and Salt: The dry ingredients! A carefully tested blend of cornstarch, baking soda, and baking powder gives these cookies the perfect texture.Just like a classic sugar cookie, but a little bit firmer so that the candy canes hold their shapes.Ĭomplete list of ingredients with quantities and instructions is located in the recipe card below Soft, perfect texture: These cookies are tender and soft to bite into.Sweet Peppermint Flavor: Just like candy canes, these cookies are flavored with peppermint extract and vanilla to make them minty, but not so minty that it’s overwhelming to the buttery sugar cookie flavors of the dough.
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